Lemon Parmesan Chicken Milanese
Lemon dressing is named one of the fastest growing ingredients paired with Parmesan, according to Datassential. This recipe pairs the classic appeal of Parmesan chicken with the fresh flavors of Italian greens, lemon vinaigrette and Grande Shaved Parmesan.
Products used: Parmesan
Lemon Parmesan Chicken Milanese
Yield: One serving
Ingredients
- 1⁄2 oz. Olive oil (1 tbsp.)
- 1⁄2 oz. Butter (1 tbsp.)
- 1 each Lemon Parmesan Chicken Cutlet (see recipe)
- Salt and black pepper, as needed
- 1 oz. Italian lettuce blend (2 cups)
- 1 oz. Lemon Vinaigrette (see recipe) (2 tbsp.)
- 1⁄2 oz. Grande Shaved Parmesan (1/4 cup)
- 2 each Lemon wedges, fresh
Directions
- Heat 1 tbsp. each: olive oil and butter in large skillet; add 1 Lemon Parmesan Chicken Cutlet. Sauté over medium heat for 3 to 4 minutes on each side, or until golden brown and fully cooked; season with salt and pepper and arrange on plate.
- Combine 1 oz. lettuce blend and 2 tbsp. Lemon Vinaigrette in bowl and toss to blend. Portion over chicken; top with 1/2 oz. Grande Shaved Parmesan. Garnish with 2 lemon wedges.
Lemon Vinaigrette
Yield: 14 oz. (14 servings)
Ingredients
- 4 oz. Lemon juice, fresh (1/2 cup)
- 2 oz. White wine vinegar (1/4 cup)
- 2 tsp. Sugar
- 1 tsp. Kosher salt
- 1⁄2 tsp. Black pepper
- 8 oz. Olive oil (1 cup)
Directions
- Combine all ingredients in container and whisk to blend.
Lemon Parmesan Chicken Cutlets
Yield: 12 cutlets (12 servings)
Ingredients
- 8 oz. Flour, all-purpose (2 cups)
- 2 tsp. Kosher salt
- 1 tsp. Black pepper
- 4 Eggs, large
- 2 oz. Water (1/4 cup)
- 9 oz. Panko (Japanese breadcrumbs) (3 cups)
- 8 oz. Grande Grated Parmesan (1 cup)
- 1 tbsp. Lemon zest, fresh
- 12 each Boneless, skinless chicken cutlets, 6 to 8 oz. each, pounded 1/4-inch thick
Directions
- Combine 8 oz. flour, 2 tsp. salt and 1 tsp. black pepper in half-size hotel pan; mix to blend.
- Combine 4 eggs and 2 oz. water in half-size hotel pan; whisk to blend.
- Combine 9 oz. breadcrumbs, 8 oz. Grande Grated Parmesan and 1 tbsp. lemon zest in half-size hotel pan; mix to blend.
- Dredge cutlets in flour mixture; shake excess. Dip in egg mixture; drain excess. Dredge in panko mixture; shake excess. Transfer to sheet pans, cover and chill to hold.
